Method:

1. Heat the butter or lard and sauté chopped onions until browned. Next, add the meat and stir until mixture reaches crumbly texture.

2. Stir in tomato sauce, wine, water, salt, pepper, parsley and nutmeg.

3. Use a lid to cover the pan and cook over low heat for one hour.

4. Cut the eggplants in thick slices. Sprinkle with salt and let strain in a colander. Fry the eggplant slices in deep fat, and strain again. Moussaka can be made using other vegetables, such as potatoes, the combination of potatoes and eggplants, or eggplants, potatoes and pumpkins.

5. Prepare the béchamel by slowly heating milk, flour, butter, salt, white pepper and grated nutmeg. Add the eggs and whisk until thick and completely smooth.

6. Place the eggplants in shallow pan and sprinkle with breadcrumbs. Remove the meat from stove and stir in half the amount of grated cheese and half of breadcrumbs. Using a spoon, spread an even layer of cooked meat over the fried eggplants. End with mashed potatoes.

7. Pour the béchamel sauce over the meat, eggplants and potatoes. Place the remaining cheese and breadcrumbs on top. Finish with melted butter and bake for 15 minutes. The moussaka is done when the top has turned golden brown.

8. Allow to cool and serve cut in squares.